Cajun Chicken Carbonara Salad W/Raspberry Vinaigrette

cajun-chicken-carbonara-raspberry-salad

Cajun Chicken Carbonara Salad W/Raspberry Vinaigrette
 
Author:
Ingredients
  • SALAD FIXINGS
  • Salad Greens
  • Cucumber Slices
  • Shredded Cheddar
  • Cherry Tomato
  • Red Onion Rings
  • Crisp Bacon Stips
  • One Boiled Egg
  • ½ Cup Fresh Raspberries (1/4 dressing & ¼ salad topping)
  • Walnuts or nut of choice
  • RASPBERRY DRESSING
  • ¼ cup raspberries
  • ¼ cup red wine vinegar
  • 2-3 tablespoons honey
  • ¾ teaspoon Portage Glacier Sea Salt & Pepper blend
  • www.alaskaseasoningcompany.com
  • ½ cup olive oil or oil of your choice
  • 1 Tablespoon mayonnaise
Instructions
  1. Lace chicken with olive oil, Kodiak Cajun Seasoning and bake, broil, or grill, chop and set aside
  2. Boil eggs, chop or shred and set aside
  3. Cook Bacon strips and chop or not, set aside
  4. Process all you salad fixings
  5. Put Raspberry dredding in blender and mix well
  6. Now Time to Build Salad...
  7. Put 25% of your dressing in bowl or salad plat bottom
  8. Place salad greens ontop of dressing
  9. Start sprinkle each ingredient as you desire
  10. Finish with your dressing
  11. Bon Appetite

 

DUCK CHOWDER

duck-chowder

DUCK CHOWDER
 
Author:
Ingredients
  • BROTH:
  • DUCK BONES/LEFTOVERS.
  • ONE GALLON CHICKEN BROTH.
  • 2 SECTION CARLIC.
  • 1 TABLESPOON BRISTOL BAY SEAFOOD SEASONING (NOTE THIS PRODUCT HAS NO SEAFOOD IN IT, ITS JUST THE PERFECT BLEND OF SHALLOT, SEASALT, WHITE PEPPER, A HINT OF DILL) BRILLIANT.
  • ½ CUP WHITE SHERRY OR CHABLIS.
  • ½ APPLE PEEL ON.
  • ½ ORANGE PEEL ON.
  • 6 SMALL YELLOW PEPPERS CUT IN HALF SEEDS ARE O.K. YOU WILL STRAIN LATER.
  • ½ TABLESPOON OREGANO.
  • ½ TABLESPOON TYME.
  • SOUP FIXINGS:
  • ARROW ROOT OR CORN STARCH.
  • ONE EGG.
  • CHOPPED BACON.
  • CHOPPED ONION.
  • CHOPPED CARROT.
  • CHOPPED CELERY.
  • PEELED OR NOT CUBED POTATOES IN BOWL OF COLD WATER (6 LARGE FOR HEARTY OR 4 LARGE FOR .BROTHY, YOUR CHOICE OF TEXTURE.
  • KODIAK CAJUN SEASONING
  • ONE CUP OF HEAVY CREAM.
Instructions
  1. ON A LOW ROLLING BOIL WITH LID OFF, BOIL YOUR BROTH FOR TWO HOURS,
  2. TASTE YOUR BROTH AND MAKE SURE IT IS FULL FLAVOR, IF IT SEEMS LIGHT ON THE FLAVOR ADD A LITTLE CHICKEN BROTH BASE TO GIVE IT A FULL FLAVOR.
  3. IN A LARGE CULLENDER STRAIN BROTH TO REMOVE ALL BONES ETC IN POT INTO A CLEAN POT. RINSE ORIGINAL POT OUT AND RESTRAIN THROUGH A TIGHT STRAINER TO REMOVE ANY SEEDS FROM PEPPERS SO THE BROTH IS CLEAR AND RETURN TO STOVE ON LOW ROLLING BOIL.
  4. STRAIN POTATOES AND ADD TO BROTH FOR 20 MINUTES.
  5. IN A CAST IRON PAN SEAR BACON AND ONION TILL CARMELIZED AND BACON IS FULLY COOKED, NO LIMP FAT PEACES.
  6. NOW ADD 1 TABLESPOON OF KODIAK CAJUN TO THE SKILLET AND STIR AND COOK TILL DONE.
  7. ADD REMAINING VEGETABLES TO CAST IRON SKILLET AND ADD ½ CUP OF BROTH TO THE REMAINING VEGETABLES. WHEN THEY ARE, FORK DONE BUT STILL A LITTLE FIRM ADD TO STOCK POT AND STIR.
  8. IN A SMALL BOWL ADD ½ CUP ARROW ROOT AND ONE EGG, SWISK TILL RUNNY. SLOWLY ADD TO STOCK POT STIRING CONTINUALLY, TILL THICKENED.
  9. REDUCE HEAT TO LOW AND ADD HEAVY CREAM, PUT LID ON AND LET SIMMER FOR 15 MINUTES.
  10. BEST SERVED WITH HOMEMADE BREAD OR OYSTER CRACKERS.
  11. BON APPETIT…

 

SLOW OVEN ROAST CORNED BEEF

slow-oven-roast-corned-beef

 

 

SLOW OVEN ROAST CORNED BEEF
 
Author:
Ingredients
  • For Aging:
  • 4 cups olive oil
  • 4 cups balsamic vinegar
  • ¾ cup Aurora Borealis Sea Salt Medley
  • ¼ cup Denali Blend Seasoning
  • 2 teaspoons Kodiak Cajun Blend
  • ½ cup medium brown sugar
  • 1 stick cinnamon snapped into 4 pieces
  • 8 whole clove
  • 8 whole allspice berries
  • 12 whole juniper berries
  • 2 bay leaves
  • ½ teaspoon ground ginger
  • For Slow Roasting:
  • Julienne cut one medium red onion
  • Julienne cut 3 medium carrots
  • Julienne cut 3 stalks of celery
  • Julienne cut 6 strips of bacon
  • 2 cup beef broth
Instructions
  1. For Aging: Put all aging ingredients in an 8-qt. stock pot and bring to a high heat, enough to dissolve salt, sugar and allow spices to infuse into liquid. Turn off heat and allow to cool to 45 degrees. Place your brisket into a 2-gallon bag and poor cooled mixture into bag and place in container in the refrigerator for 5 days. Remove & rinse with cold water.
  2. For Slow Roasting: Place the beef broth on stove top in the Dutch Oven and bring to a boil. Set oven temperature to 300 degrees. When the broth has boiled gently place rinsed brisket into Dutch Oven and put lid on. Place in pre-heated oven at 300 degrees for 2 to 3 hours until fork tender. When fully cooked remove from oven let rest for 10 minutes and slice against the grain.
  3. Bon Appetit!